1. Make the chili
Brown the ground beef in a skillet over medium heat, breaking it into very small pieces.
Drain excess grease, then add the crushed tomatoes, water, black pepper, salt, chili powder, garlic powder, onion powder, and paprika.
Simmer uncovered for 20–25 minutes, stirring occasionally, until thick.
2. Make the coleslaw
Combine the shredded cabbage, carrot, and onion in a bowl.
In a separate bowl, mix the mayonnaise, vinegar, sugar, salt, and pepper. Pour over the vegetables and toss until evenly coated.
Refrigerate until ready to use.
3. Cook the hot dogs
Grill, pan-fry, or boil the hot dogs until heated through and lightly browned.
4. Warm the buns
Lightly toast or steam the buns so they’re warm and soft.
5. Assemble
Place one hot dog in each bun.
Add a generous spoonful of chili, followed by mustard, ketchup, chopped onions, and creamy coleslaw.
6. Serve
Serve immediately while the chili is warm and the slaw is cool and crunchy.
🌭 Carolina-Style Tip
The classic combination is all about the layers: chili + mustard + onions + slaw. Add ketchup if you like a sweeter finish.
Messy, hearty, and absolutely delicious! 🌭❤️
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